Tagged Questions

Wikipedia says they're cooked by steaming or boiling. Searching further, I've found plenty of people saying their way is the best way. Assuming they're well-made and won't leak when boiled, why would ...

I bought some pork-filled glutinous rice dumplings from a Chinese supermarket, but I've no idea how to cook them!
Someone told me to drop them into a pan of water to steam for three hours, but that ...

I know it's traditional to make gyoza filling with raw vegetables, but is it also made with raw meat, or should it be cooked first? With other types of dumplings I usually cook the meat before adding ...

I am planning to make Jiaozi (Chinese dumplings) for a friend's party. Because she is vegatarian I'd like to make one set of vegetable dumplings and one set of conventional dumplings. To make it easy ...

I made a fairly simple chicken-and-dumpling stew recipe; however, after one bite of dumpling, I have the most wretched aftertaste. The soup is fine; however, the dumplings taste totally nasty, kind of ...

When making Thuringian potato dumplings, an integral part in the process is the so-called “Schwefeln”:
Sulfur that comes on threads is burnt inside the closed pot of potatoes.
Native Thuringians, if ...

I lived in Southern Germany (Bavaria) for 5 years and while over there, my family fell in love with potato dumplings. I’m talking about the ones that are the size of a baseball. Here is a picture I ...

I've been buying pre-packaged pierogi from Trader Joe's and local Polish delis. But I can't seem to get a straight or consistent answer on how you are supposed to cook them. Should you steam pierogi, ...

I made chicken and dumplings today and after 20 minutes I checked my dumplings and they were done but disgustingly soft. I let them cook for 10 more minutes and still soft (but I do think they were ...

Is it a pasta or a dumpling and what is the difference?
To me, a pasta is smooth and shaped and doesn't have any "filling" (but can have ingredients added to color or flavor it before it is shaped) ...

My nine (7) year old step-daughter is expecting to help me make Chicken and Dumpling today. I have the recipe for the stew, my question lies in the dumplings:
I am aware that I can replace 1 1/2 cups ...

When I make Chinese or Japanese style dumplings I often make too many and then store some for the next day
When I reheat them, they always go a bit strange and seem to taste worse then when they were ...